Creamy sweet corn with garlic, Parmesan and herbs, baked for a golden, comforting side dish.
# Components:
→ Vegetables
01 - 4 cups sweet corn kernels, fresh, frozen, or canned and drained
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
→ Dairy
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 1/2 cups grated Parmesan cheese, divided
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
→ Pantry
09 - 1/2 cup all-purpose flour
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Herbs & Seasonings
13 - 1/4 teaspoon smoked paprika, optional
14 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, melted butter, salt, black pepper, and smoked paprika if using.
03 - Add the all-purpose flour and baking powder to the wet mixture, stirring until smooth and thoroughly combined.
04 - Fold in the sweet corn kernels, minced garlic, finely chopped onion, and 1 cup of grated Parmesan. Mix to distribute evenly.
05 - Pour the mixture into the prepared baking dish, smoothing the surface with a spatula. Sprinkle the remaining 1/2 cup Parmesan evenly over the top.
06 - Place the dish in the oven and bake for 35 minutes, or until the casserole is puffed, golden brown, and set in the center.
07 - Let the bake stand for 5 minutes before garnishing with chopped fresh parsley. Serve warm.
